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Epicurious

Red White and Blueberry Sundaes

3.8

(2)

Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.

Recipe information

  • Yield

    Serves 6

Ingredients

3 1/2-pint baskets fresh raspberries
1/4 cup seedless raspberry preserves
3 1/2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy
3 1/2-pint baskets fresh blueberries
1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 cup chilled whipping cream
2 tablespoons powdered sugar
Vanilla ice cream

Preparation

  1. Step 1

    Puree 2 baskets raspberries, preserves and 2 tablespoons brandy in blender. Strain into small bowl, pressing on solids.

    Step 2

    Stir 2 baskets blueberries, sugar, 1/4 cup water and lemon juice in heavy small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat to low; simmer until sauce thickens slightly, about 10 minutes. Strain sauce into another small bowl. (Sauces can be made 3 days ahead. Cover separately; chill.)

    Step 3

    Beat whipping cream, powdered sugar and 1 1/2 tablespoons brandy in medium bowl until stiff peaks form. Chill until ready to use, up to 3 hours.

    Step 4

    Place 3 scoops of ice cream in each of 6 bowls. Top with remaining fresh berries. Drizzle with raspberry and blueberry sauces. Pipe or spoon whipped cream atop sundaes.

TagsIce CreamFrozen DessertDessertSundaeBrandyAlcoholBeveragesRaspberryBerryFruitBlueberryNut FreeBlenderSummerBon Appétit
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